Recipe by John Samples
"This is a tasty, treaty baby back ribs recipe, and it's real easy to prepare. Serve the remaining glaze with the ribs."
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1 1/2 gallons
pork baby back ribs
1 (18 ounce) bottle
I used this recipe for my first try at bar-b-que ribs and found it easy as well as delicious! My kids loved it. I took others advice and used half as much red pepper and it seemed spicy-but just the right amount of spice. It was loved by the guests we had over for dinner (both from Louisianna) I will definately be making this again!
These are interesting if you love the strong flavor of salt. Garlic SUPER SALTY Ribs would be a great name for these. I am not one of those who doesn't like salt either. Save your ribs. The cooking directions were great. The flavor was nothing but salt with a hint of garlic and BBQ.
The idea of boiling the ribs in a homemade "cajin boil" before grilling save hours of actual "cook time." Marinating and putting on the grill for that short period of time, my guests thought that I had spent hours on these ribs. The best part? They loved them! If I hadn't grabbed a few ribs for myself, there wouldn't have been any left.
Easy on the salt!
Depending on how your Cajun Seasoning is made, you may want to eliminate the salt completely. Otherwise this was a fantastic recipe
These turned out very good. I followed the advice of the reviews and just left out the seasoned salt and worcestershire completely. My boiling pot didn't quite fit the full amount of water and I had to cut my ribs in half. Worked great. I parboiled ahead and refrigerated in the sauce for a few hours so it was nice for company. I served this with homeade iced tea, jalapeno cheddar corn muffins, french fries in the turkey fryer, creamy broccoli slaw, and ice cream with strawberry rhubarb sauce. Fun party.
they were odd tasting....
Use a salt free Cajun seasoning, but watch out for MSG, if you don't want it. Then maybe add Sea Salt to taste instead of so much iodonized salt. Maybe add just a little of your chosen salty seasonings at a time until it tastes right. Be careful in your choice of bbq sauce too. Hidden salt and/or MSG builds up and can ruin a wonderful recipe like this. I love salt but come on....I like to use a Zatarain Shrimp boiling bag in the water and Mrs Dash for a salt free zippy seasoning on the ribs.
My brothers say that precooking ribs in any way is a sacrilege to good bbq cook!
They cook them in a heavy duty covered pit for hours (Like four)with wood chips pre-soaked in soapy water and then drained and wrapped in foil(the chips, not the ribs!) just above smoking temperature. You have to be very careful that the fire doesn't get too hot or go out altogether. Way too much work for me, but then I'm a "wimmen". Bon appetite, chers.
PS once you get the bbq ribs right, try these tips and eat them right out of the boiling pot! Just simmer them in seasoned water until tender, about twice as long. Throw some corn or red potatoes to the mix but add a little more salt because both of these veggies soak up the salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Cajun Ribs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 298
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